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What I like most about San Diego native Josh Renfree, the Bar Manager at the new sleek-and-sophisticated Boa Sunset, is his down-to-earth demeanor. I mean, any passionate bartender can work on their drinks but not letting that go to their heads is an equally admirable quality, especially when working at one of the hottest see-and-be-seen spots in town.
The swanky steakhouse recently moved from its former location (across from IDG’s other Sunset Boulevard power-eatery, Katana) to a palatial13-thousand square foot location nestled at the bottom of the Luckman Plaza Building, home to many high-profile entertainment offices. (What? Recession in La-La-Land? Don’t be ridiculous.) Among the many sparkly new bibs-and-bobs that Boa has to show off (4000 square-foot patio, famous clientele, Happy Hour specials), Renfree has paid particular attention to re-invigorating the cocktail line up. While the cocktail menu is varied to suit every taste, at the moment Josh draws particular inspiration from Bourbon and other American whiskeys. He says that he’s always been very interested in classic cocktails and their history, and especially enjoys pulling on classics such as the Sazerac, Manhattan and Mint Julep, then “updating them with fresh and interesting ingredients.”
Another area in which Josh is experimenting is with teas. He says, “I have an affinity for healthy ingredients… [so] incorporating high quality, anti-oxidant teas such as Moroccan Mint Green tea and Rooibos Bourbon tea [from LaMill] into classic cocktails is something I've very much enjoyed.”
The San Diego native spent ten years in New York City working as an actor in professional regional theatre, soaps, and small films. As many creative people do, he also used this time to sharpen his skills behind the bar. “Rain on the Upper West side…was my first true experience with specialty cocktail lists, and the blend of a high-volume, high-energy lounge mixed with the refined service expected at an upscale New York establishment.”
However, Renfree’s interest and knowledge of mixology greatly expanded while working as the head bartender at the Hotel on Rivington. “I anchored the bar at all three of their venues; the Lobby lounge, Thor restaurant, and their private club now named 105 RIV [where] I worked with Somer Perez who was Beverage Director at the time. A student of the Pegu mixologists, she is now quite established in NYC as a cocktail consultant.”
Josh brought his pursuits of both acting and mixology back to California in 2008 when he returned seeking “a change in quality of life, a change in scenery, and a desire to be closer to family in friends.” His New York bartending resume boasts three restaurants from the MSRP group (Rain, Rain East, Django) as well as Del Friscos and the Jean George juggernaut Spice Market. He also ran the bar at the three-star Biltmore Room before landing at the Hotel on Rivington in the booming Lower East Side. He later headed Bar 44 and then the newly re-invented Royalton Hotel, where he spent his last year before coming back to California.
When asked to compare drinkers in LA with those in NYC, he comments, “I do think NY drinkers are a little more adventurous in the mixology department, but I've seen that change in L.A. a lot in the last year…I'll actually be curious to see if the bourbon and whiskey drinks I created garner a little more attention in the cooler months.” He has also observed the increase in the smaller, simpler joints resembling modern pubs and speakeasys on both coasts.
We would all agree that a truly good bartender can maneuver the need for speed and efficiency, creativity and personality, and Josh insightfully sums it up this way: “I like to think of the classic Irish pub bartenders, who first and foremost are always prepared for anything, aware of everything going on, and strive to create a fun, energetic vibe.” (Amen to that!)
Josh arrived in LA right after the economy tanked, so finding a good bar gig proved challenging, at first. He began by trying to establish a small bar crowd at the neighborhood restaurant Talesai, then opened Rockn Fish at L.A. LIVE, and finally came on board with IDG in time to open BOA SUNSET, in Spring 2009.
“BOA is the traditional steakhouse modernized and made very sexy through design, vibe and the general energy of the staff,” says Renfree. “People are eating the highest quality food in a beautiful setting, but it's not just about the food. There is a social vibe and energy of the place, which has made it the go-to spot in L.A. for the last three months.”
Boa’s bar is located right in the middle of the restaurant, rather than being squeezed into a corner, or sectioned off from the rest of the establishment. Josh refers to it as being the “nucleus” of the sprawling eatery, which is both a cozy – and accurate – term for Boa’s lounge. “It’s an excellent jumping off point for a great evening, a fantastic place to wrap up a incredible meal, or it can be the whole experience where one can exist right in the middle of the whole scene,” Renfree observes.
On a night off, Josh opts for cocktails which are Bourbon, Scotch or Irish whiskey based such as a well made Old Fashioned or Manhattan, when not enjoying straight liquor. (He also enjoys a nice, cold beer, as should any red-blooded American man, in my humble opinion…)
Josh is still pursuing acting but, like most others in 'the Biz' he's noticed a bit of a slump, lately. Still, his sunny attitude prevails as he affirms, "The slow down in the business due to the economy was a good time to take a breather from the chase. Boa came at the right time, where I could focus a little more on my skills in the hospitality business and I've really enjoyed the opportunity."